Cheesecake Brownies

1 box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer,
dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 deg F. In a large mixing bowl, combine cake mix and
pumpkin. Stir until completely blended (the mixture will remain very thick).

Spread batter into a large baking pan (about 9" X 13") sprayed with
nonstick
spray, and set aside. Combine softened cream cheese with Splenda,
Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously
until completely blended, smooth and lump-free. Spoon cheesecake mixture
over the brownie batter, and use a knife to swirl it in. (Don't worry if
your swirl isn't perfect -- your brownies will taste delicious no matter
what!) Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool,
and then cut into 16 pieces.

Serves 16
Calories 133 Fat 2g Sodium 312mg Carb 29g Fiber 2g Protein 3g

Sher, have you ever tried this one using SF Davinci syrup in place of the creamer/water mix?  I don't like the flavored creamers but have lots of the syrup.

I am out of pumpkin but have the rest I think I will try it with applesauce and diet coke along with the filling made with the syrup.  Hope it works.

Very good Sher, thanks for sharing.